oatmeal banana pancakes

Make you banana pancakes, pretend like it's the weekend, now.... Jack Johnson anyone?  

There was one lone banana sitting on the counter this morning, freckled and slightly scarred.  While I love eating a banana by itself for the sweetness, it never fills me up.  I wondered for a moment how I could enjoy the taste, satisfy my sweet tooth, and fill my belly.  It seemed like the perfect time to try banana pancakes!  I found this recipe on Pinterest, which I love because you throw everything in a blender.  I tweaked it a little bit and I was thrilled with the result.  I can't wait to make them again.  I made this chia jam to put on top, and the effect made me feel like I was at a hip little breakfast joint.  🤣 I guess we gotta fake it til we make it, huh? 

Here is my version of the pancake recipe:

• 2 1/4 cups rolled oats 
• 1 cup unsweetened nut milk of choice
• 2 large ripe bananas
• 1 large egg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 tablespoon  of whole flax seeds
• 1 1/2 teaspoons baking powder

 

• Place all ingredients in the blender and blend until completely mixed together and you like the consistency of the oats.  (If mixture is too thick, add a little extra nut milk.  If it's too thin, add some oats.)
• Heat a griddle or large pan over medium-low heat and use a little coconut oil, grass-fed butter, or olive oil to grease the pan. Once the pan or griddle is hot, pour about a 1/4 cup of the batter onto the pan. Cook 2-3 minutes on both sides.

Here is my version of the chia jam:

• 2 cups fruit (I used frozen blueberries.  I thawed them before I put them in the saucepan.)
• 1-2 tablespoons fresh lemon juice
• 2 tablespoons chia seeds

 

• Chop fruit and otherwise prepare it. (peel it if needed, or pit it, or whatever)
• Put the fruit in a saucepan over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula until it is the consistency you desire.
• Stir in the lemon juice and the chia seeds.  Let it sit and thicken.
• Once the jam has cooled, transfer it to a jar or other storage container and refrigerate  

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